Chilli Curry Malu Mris Recipes

CHILLI CHICKEN CURRY

Chilli chicken curry image

A healthy flavour-packed curry that counts as one of your 5 a day, and it's low in fat

Provided by Roopa Gulati

Time 1h

Number Of Ingredients 13

Ingredients

1 medium onion , roughly chopped
3cm root ginger , roughly chopped
2 garlic cloves , roughly chopped
2 tbsp vegetable oil
1 tsp cumin seeds
½ tsp turmeric
¼ tsp hot chilli powder or ½ tsp cayenne pepper
230g can chopped tomatoes
350g potato , peeled and cut into rough chunks
500g boneless skinless chicken breasts, cut into 3cm chunks
½ tsp garam masala
2 tbsp chopped fresh coriander
natural yogurt , to serve

Steps:

Blitz the onion, ginger and garlic in a food processor with 1 tbsp water until smooth.
Fry the cumin seeds in oil for a few seconds. Add the onion paste and brown over a medium heat. Add a dash of water if it starts to catch.
Sprinkle in the turmeric and chilli. Add the tomatoes and fry for 5 minutes. Stir in the potatoes and 250ml/9fl oz hot water. Cook covered for 10 minutes.
Add the chicken and garam masala. Simmer for 15-20 minutes until cooked. Season with salt. Tip into a bowl, scatter over coriander and serve with flavoured rice and natural yogurt.

Nutrition Facts : Calories 283 calories, Fat 8 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 21 grams carbohydrates, Fiber 2 grams fiber, Protein 34 grams protein, Sodium 0.35 milligram of sodium

CHILLI CURRY (MALU MRIS)

Chilli Curry (Malu Mris) image

From the City Times newspaper. This dish goes well with cashew and greenpeas curry and ghee rice. This is Sri Lankan cuisine. It has an exotic flavour and is hot!

Provided by Charishma_Ramchanda

Categories Vegetable

Time 50m

Yield 4-6 serving(s)

Number Of Ingredients 10

Ingredients

250 g green jalapenos (broad chilli green)
1 teaspoon mustard seeds
200 g tomatoes, sliced
1 cup coconut milk
1 onion, chopped
1 tablespoon tamarind paste
1 sprig curry leaf
3 -5 fenugreek leaves
2 tablespoons oil
1 tablespoon ground dry maldive fish

Steps:

Cut each chilli into 4 long strips.
Heat oil in a pan.
Add mustard seeds and allow to splutter.
Add curry leaves and fenugreek leaves.
Fry for a while.
Add all the ingredients, except the tamarind paste, and cook well.
When it's done, add tamarind paste and cook for another 10 minutes.
Serve hot with Ghee rice and Cashew and Greenpeas curry.

Nutrition Facts : Calories 216.6, Fat 19.4, SaturatedFat 11.7, Sodium 13.4, Carbohydrate 11.5, Fiber 3, Sugar 6.2, Protein 2.6

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